Mini Heart Cake with Strawberry Vanilla Cream
Highlighted under: Baking & Desserts
I absolutely love creating desserts that not only taste delicious but also look adorable. This Mini Heart Cake with Strawberry Vanilla Cream is my go-to for special occasions or simply to treat myself. With its perfectly moist texture and the sweetness of strawberries combined with the smoothness of vanilla cream, it’s an irresistible dessert. I find that this cake is surprisingly easy to make, and it always impresses guests. Plus, it’s a delightful way to celebrate love, whether for Valentine's Day or just to bring a smile to someone's face.
When I first made this Mini Heart Cake, I was blown away by how the flavors combined to create such a delightful treat. The strawberries lend a refreshing contrast to the rich vanilla cream, and the heart shape adds a special touch that makes it perfect for celebrations. I experimented with different fillings, but this combination was the winner.
One tip I've learned is to whip the cream just until soft peaks form; this ensures it holds its shape while still being velvety smooth. It's all about balance, and this cake truly reflects that harmony of flavors and textures.
Why You'll Love This Recipe
- Rich strawberry flavor paired with smooth vanilla cream
- Adorable heart shape perfect for any celebration
- Moist and tender cake that melts in your mouth
Perfecting the Cake Texture
Achieving a perfectly moist cake is essential for this Mini Heart Cake with Strawberry Vanilla Cream. When creaming the butter and sugar, ensure that the mixture becomes light and fluffy, which typically takes about 3-5 minutes. This step incorporates air into the batter, giving you a light texture. If you over-mix once the flour is added, the cake may become dense and heavy, so mix until just combined to maintain that tender crumb.
Another important aspect is the baking process. Keep an eye on the cakes in the oven; they should be golden around the edges and spring back when gently pressed in the center. Using an oven thermometer can help ensure your oven is at the right temperature, as even a small deviation can affect the outcome. Remember, every oven is different, so start checking for doneness a couple of minutes before the recommended baking time.
Choosing and Preparing Strawberries
For the strawberry vanilla cream, selecting ripe, fresh strawberries is key. Look for bright red, fragrant berries with no mold or soft spots. If strawberries are out of season, you can substitute with frozen strawberries. Just make sure to thaw and drain them before dicing to avoid excess moisture in your cream. This will help maintain a fluffy and stable frosting.
When preparing the strawberries, dice them into small chunks, about 1/4 inch. This size allows the strawberries to be evenly distributed within the cream, ensuring you get a burst of flavor in every bite. If you prefer a smoother texture, consider mashing half of the strawberries before folding them in. This way, the cream will still have chunks for visual appeal while adding a lovely flavor throughout the cream.
Ingredients
Gather these ingredients before you start:
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Strawberry Vanilla Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Make sure your ingredients are all at room temperature for the best results!
Instructions
Follow these steps to create your Mini Heart Cake:
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two heart-shaped cake pans.
Prepare the Cake Batter
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cakes
Pour the batter evenly into the prepared pans and bake for 25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Strawberry Vanilla Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the diced strawberries.
Assemble the Cake
Once the cakes are cooled, remove them from the pans. Place one layer on a serving plate and spread a layer of strawberry vanilla cream on top. Add the second layer and frost the top with the remaining cream.
Enjoy your beautiful Mini Heart Cake with Strawberry Vanilla Cream!
Pro Tips
- For an extra touch, drizzle some strawberry sauce on the plate before serving, or garnish with whole strawberries on top of the cake.
Decorating Your Mini Heart Cake
Once you’ve frosted the top of your Mini Heart Cake, consider adding a beautiful decoration. Fresh strawberry slices on top not only enhance the presentation but also provide a vibrant pop of color. You can also sprinkle some edible glitter or a dusting of powdered sugar for a festive touch, especially for celebrate moments like Valentine's Day or anniversaries.
For an extra flair, add some chocolate shavings on top to contrast with the strawberry vanilla cream. This addition can provide a delightful flavor combination that complements the sweetness of strawberries. Use a vegetable peeler to create thin chocolate curls from a bar of chocolate; simply place the bar in the microwave for a few seconds to slightly warm it, making it easier to shave.
Make-Ahead and Storage Tips
This Mini Heart Cake can benefit from being made ahead of time. You can bake the cake layers a day in advance. Once cooled, wrap each layer tightly in plastic wrap and store in the refrigerator. When you’re ready to assemble, simply whip up the strawberry vanilla cream and frost the cake. This method allows you to manage your time better if you’re preparing for a special occasion.
If you have leftover cake, it can be stored in an airtight container in the refrigerator for up to three days. However, if you’d like to keep it longer, consider freezing it. Wrap slices of the cake in plastic wrap and then foil, ensuring no air can seep in. When ready to enjoy, thaw in the fridge overnight. The strawberry vanilla cream is best enjoyed fresh, so consider making it the day you plan to serve the cake.
Questions About Recipes
→ Can I use frozen strawberries?
Yes, but make sure to thaw and drain any excess liquid before using them in the cream.
→ How can I store leftover cake?
Store it in an airtight container in the refrigerator for up to 3 days.
→ Can I make this cake in advance?
Absolutely! You can bake the cakes a day ahead and assemble them just before serving.
→ What can I substitute for heavy cream?
You can use coconut cream or a non-dairy whipped topping as a substitute.
Mini Heart Cake with Strawberry Vanilla Cream
I absolutely love creating desserts that not only taste delicious but also look adorable. This Mini Heart Cake with Strawberry Vanilla Cream is my go-to for special occasions or simply to treat myself. With its perfectly moist texture and the sweetness of strawberries combined with the smoothness of vanilla cream, it’s an irresistible dessert. I find that this cake is surprisingly easy to make, and it always impresses guests. Plus, it’s a delightful way to celebrate love, whether for Valentine's Day or just to bring a smile to someone's face.
Created by: Celeste Morgan
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Strawberry Vanilla Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
How-To Steps
Preheat your oven to 350°F (175°C) and grease two heart-shaped cake pans.
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter evenly into the prepared pans and bake for 25 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the diced strawberries.
Once the cakes are cooled, remove them from the pans. Place one layer on a serving plate and spread a layer of strawberry vanilla cream on top. Add the second layer and frost the top with the remaining cream.
Extra Tips
- For an extra touch, drizzle some strawberry sauce on the plate before serving, or garnish with whole strawberries on top of the cake.
Nutritional Breakdown (Per Serving)
- Calories: 290 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 150mg
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g